- 8
- Difficult
- Expensive
Ingredients
- 1 centre-cut boneless, single pork loin roast, about 3 lb. (1.5kg)
- 1/4 tsp each salt & pepper
- 5 strips bacon
- 1/2 c chicken stock
- 1 T cornstarch
- Mushroom Stuffing:
- 2 T vegetable oil
- 8 c diced mixed mushrooms
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 c diced sweet red pepper
- 1/4 tsp each salt & pepper
- 1/2 c dry white wine (or chicken stock & 1 tsp white wine vinegar)
- 2 T minced fresh parsley
- 1 T minced fresh thyme
- 1 c fresh bread crumbs
Preparation
Step 1
Mushroom Stuffing:
In large skillet, heat oil over medium heat, cook mushrooms, garlic, onion, red pepper, salt & pepper until no liquid remains, about 15m. Add wine and bring to a boil; reduce heat and simmer until evaporated, about 8m. Stir in parsley and thyme. Let cool. Stir in bread crumbs.
Step 2
Meanwhile, with short end of pork closest to you, place, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper. With mallet, pound to even 1/2-inch thickeness.
Leaving 1-inch border on 1 short side, spread mushroom stuffing over meat. Starting at other short side, tightly roll up. Sprinkle with salt & pepper. Lay bacon strips crosswise over meat. Place 7 150-inch lengths of string crosswise under loin; tie at top and cut off excess string.
Set foil drip pan under 1 burner of 2-burner bbq or under centre of 3-burner bbq. Heat remaining burners to medium. Set roast on greased grill over drip pan. Close lid and cook until just a hint of pink remains inside and meat is at 160F (70C), 1 hour and 15m to 1 hour and 30m. Transfer to cutting board. Tent with foil for 10m.
Step 3
Skim fat from drippings in drip pan. Pour drippings in drip pan. Pour dripping into glass measuring cup; add enough chicken stock to make 1 c. Pour into saucepan and bring to boil. Combine cornstarch with 2 T cold water, whisk into saucepan and cook until thickened, about 1m. Serve with pork.